fish
serves 3-4
750g / 11/2lb eel, skinned
125g / 1/4lb onion, chopped
25g / 1oz
25g / 1oz
570ml / 1 pint cider, dry
salt & pepper
Cut the eel in to 3 or 4 pieces, wash and dry well.
Fry the onion in the butter until golden, add the eel pieces and brown
slightly.
Stir in the flour and cook until brown, Gradually stir in the cider, season
and cover the pan. Bake in an oven at 1800C /
3500F / Gas mark 4 for 1 hour.
Serve the fish in the sauce, Thickening it further with flour mixed into butter if necessary.